I was excited to see this simple recipe on Lattes and Leggings. My gluten-free friend is in the midst of a kitchen renovation and we have dined together a few times. I brought these brownies to a dinner at our mutual friends’ home. I was happy to contribute a gluten-free dessert! 🙂 These are very rich and chocolatey. I modified the recipe by using 72% cacao dark chocolate, lining my 9×9 pan with parchment paper, and adding a pinch of coarse salt. I love that maple syrup is used as the sweetener.
Yield: makes 16 squares
- 3/4 cup hazelnuts
- 1 cup (5 to 6 oz) chopped dark chocolate (72% cacao)
- 4 tablespoons butter
- 1/3 cup pure maple syrup
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 2 large eggs
- pinch of coarse salt
- Preheat oven to 350°F. Grease an 8×8-inch or a 9×9-inch baking pan.
- Arrange the hazelnuts on a baking sheet. Toast in the oven for 8 to 10 minutes. The hazelnuts will brown slightly, and the skins will become flaky making it easier to remove them. Allow the hazelnuts to cool for 5 minutes. Remove the skins and add 1/2 cup of hazelnuts to a food processor. Processor until finely ground. Transfer to a bowl and set aside. Add the remaining 1/4 cup of hazelnuts to the food processor and process until chopped.
- While the nuts are toasting, set up a double boiler or glass bowl over a saucepan of simmering water. Melt the chocolate and butter over low heat until smooth. Remove from heat. Let cool for 5 minutes. Add the maple syrup, cocoa powder, vanilla, and salt. Whisk until smooth. Whisk in the eggs one at a time until blended. Add the 1/2 cup of finely ground hazelnuts and continue whisking for 1 to 2 minutes until the mixture is smooth. Pour the batter in the prepared pan. Sprinkle the remaining 1/4 cup of chopped hazelnuts on top.
- Bake for 15 (on convection) to 17 minutes until a toothpick inserted in the center comes out clean. Let the brownies cool in the pan completely. Cut brownies into squares and serve.